Work experience has hit the headlines as Government talks with businesses concerned about the scheme to get unemployed youngsters on placements continue; BigHospitality asked hospitality industry leaders at Hotelympia, including Raymond Blanc, for their views on restaurant, hotel or pub and bar work experience.

In this short podcast, we talked to legendary chef Raymond Blanc from Le Manoir aux Quat'Saisons, service expert Fred Sirieix from Galvin at Windows, Hoxton Apprentice head chef Leon Seraphin and HOSPA chief executive Carl Weldon to get their views on the value of work experience in the industry.

While there was agreement on the importance of work experience, Blanc pointed out it was vital to not leave people on placement on menial or repetitive tasks for longer than is necessary. Other issues addressed include whether working for free amounts to exploitation and if young people are less keen to start at the bottom rung of the ladder.

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Work experience has hit the headlines as Government talks with businesses concerned about the scheme to get unemployed youngsters on placements continue; BigHospitality asked hospitality industry leaders at Hotelympia, including Raymond Blanc, for their views on restaurant, hotel or pub and bar work experience.

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work experience is vital

this programme is vital to new commers to the field but most industry players are now using this as source of free labour. most people I know have spent days on end doing the same jobs and this creates questions and these people do not really learn much but the companies involved make money out of this free labour. The whole program needs an overhaul and most importantly schools,colleges and universities alike should have more say rather leave the students to the organisations to decide what happens. Question- How long does it take to know how to peel vegetables(carrots,potatoes), minutes, Hours, days?